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Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

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An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

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The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack

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Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life

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